Baked to Perfection

Chocolate Chip

Cookies

 

These are adapted from Martha Stewart's recipe! It's honestly almost the same because they are the cookies that I loved to make when I was younger, so I cannot resist but to share it with all of you!!

 

With chocolate chip cookies, make sure to not over mix it. You want to stop mixing it when all of the dry ingredients streaks are gone- that way you can tell it is mixed in, but not over mixed. Also, if you have time, refrigerating the cookie dough is a good idea because (to keep it short) 1) you can taste more flavor and 2) you can taste more flavor

 

Make AMAZING chocolate chip cookies by following this recipe:

 

 

Makes about 18 (1 tbsp sized) cookies

INGREDIENTS:

• 1 cup all-purpose flour

• 1/4 teaspoon baking soda

• 1/2 cup salted butter, room temp

• 1/2 cup light brown sugar

• 1/4 cup granulated sugar

• 1/4 tsp salt

• 1 teaspoon pure vanilla extract

• 1 large egg

• 1 cup chocolate chips

 

DIRECTIONS:

1. Preheat oven to 350 degrees

2. In a small bowl, whisk together the flour and baking soda; set aside

3. In the bowl of an electric mixer fitted with the paddle attachment combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined

4. Fold in the chocolate chips

5. (This is the point wher I recommend refrigerating for about 30 minutes to 1 hour) Take around 1 tbsp of cookie dough and roll into a ball. Push down on dough to flatten a little before baking. Bake for about 8-10 minutes, or until golden brown

6. Move to cooling rack after about 5 minutes

7. Just a little hint: they are amazing warm so you might want to eat them as soon as possible with some milk? but they are also great after they are not warm so moral of the story: They Are Always Good.